Light Sriracha Turkey Meatballs Recipe

Jackie Dodd
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created on January 10, 2019

About the Author:

Jackie Dodd

Jackie Dodd’s beer-infused​ recipes earned her a spot as a finalist for Saveur Magazines Best Original Recipes, as well as the ​crowned winner for Best Beer Coverage. her website, The Beeroness, was also a finalist for Better Homes and Gardens Best Food Blogs. She has been seen on The Today Show, Lifetime Network, CBS News, and NBC. She is also the author of The Craft Beer Cookbook and the Craft Beer Bites Cookbook.

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Over the years of developing recipes I've learned that just because a recipe is low carb, low fat, dairy free, and comes with a gluten free option, doesn't mean it can't be delicious and filling. It just takes a few tricks, one of which is sriracha. For a sauce with hardly any calories, it packs a big bag of flavors. Sautéing the meatballs will give them a little sear (more flavor!) and simmering them in a rich sauce gives you all the flavor you want and still helps you stick to your diet. It's a win/win.

(Image: Jackie Dodd)

Things You'll Need

1.3 lbs lean ground turkey

¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)

2 tablespoons green onions, finely chopped

1 egg

1 teaspoon salt

1 teaspoon pepper

¼ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 (6-ounce) can tomato paste

¼ cup sriracha sauce

1 cup water

1 tablespoon rice vinegar

(Image: Jackie Dodd)

Step 1

In a medium bowl, stir together the turkey, bread crumbs, green onions, spices and egg until just combined (don't over-mix or the meatballs will become mealy).

(Image: Jackie Dodd)

Step 2

Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.

(Image: Jackie Dodd)

Step 3

Cover with plastic wrap and freeze for one hour and up to 2 days (this can be done in advance for easy cooking). This step helps the meatballs hold their shape during cooking.

(Image: Jackie Dodd)

Step 4

In a small bowl, stir together the remaining ingredients to form the sauce and set aside (can be made up to 3 days in advance for ease of cooking).

(Image: Jackie Dodd)

Step 5

Spray a large non-stick skillet (with a lid) with cooking spray and add to the stove over medium high heat. Add the meatballs, pulling the pan back and forth over the burner until seared.

(Image: Jackie Dodd)

Step 6

Arrange the meatballs in an even layer, and reduce heat to medium. Pour the sauce over the meatballs. Add the lid and allow to simmer for 8 minutes or until the meatballs are cooked through.